RECIPE: Eggplant and Rice

Preparation time: 15 min	Servings: 4
Cooking time: 30 min

Ingredients:

2 cups water or chicken stock

1/2 tomato, finely chopped

1/2 cup onion, minced

1 peeled eggplant, cut into .5 in. cubes

1/2 tsp thyme, or 2 tsp fresh, minced

2 cloves garlic, crushed

1 cup long-grain rice

1-1/3 tbsp virgin olive oil

1 bay leaf

Cooking Directions:

Heat oil in a heavy saucepan over medium high heat. Sauté onion and garlic 3-4 minutes or until onion is softened. Stir in next 4 ingredients and mix thoroughly. Cover saucepan and simmer 3 minutes. Stir in remaining ingredients and salt and pepper to taste and return to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.

Nutritionist Recommended For:

Low Cholesterol

Low Sodium

More Information

Vitamins Thiamin B1 0.13 mg Vitamin A 160 IU Vitamin K 10 mcg Vitamin E 1.1 mg Pantothenic Acid 0.53 mg Vitamin B6 0.2 mg Choline 12 mg Riboflavin B2 0.059 mg Vitamin D 0 IU Vitamin B12 0 mcg Vitamin C 6.4 mg Niacin B3 1.5 mg

Minerals Sodium 9.4 mg Zinc 0.49 mg Copper 0.17 mg Iron 1 mg Calcium 30 mg Manganese 0.56 mg Magnesium 27 mg Potassium 360 mg Fluoride 100 mcg Phosphorus 61 mg Selenium 3.7 mcg

 

Nutrition Facts

Calories 140

% Calories From Fat 31.5%

Total Fat 4.9g

Saturated Fats 0.7g

Mono-unsaturated Fats 3.3g

Poly-unsaturated Fats 0.6g

Cholesterol 0mg

Sodium 9.4mg

Total Carbohydrates 21g

Dietary Fiber 4.7g

Sugar 4.4g

Protein 2.8g